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Roasted Tomatoes with Shrimp and Feta

October 11, 2011 by 8 Comments


Ah, Fall.  The days are getting shorter, the air is crisp and clean-smelling.  We’ve used the fireplace for the first time, and I’ve started buying those cute little pumpkins you see around everywhere this time of year.

And you know what all THAT means.  Yes, a mad rush to use up any last local tomatoes that are bravely hanging on.

I do love fall, but I always get a pang when I realize that the tomatoes and basil are over for another year.  If you are still lucky enough to have some in your neck of the woods, here’s a quick and delicious recipe that combines those beloved tomatoes with shrimp, feta cheese and a few other good things.  It comes together in a snap, and while we like to have it with some bread on the side to sop up the gorgeous garlicky sauce, it’s also pretty dang great spooned over linguine too.
Goodbye, tomatoes…until we meet again!

Roasted Tomatoes with Shrimp and Feta, from Real Simple

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Roasted Tomatoes with Shrimp and Feta

Roasted Tomatoes with Shrimp and Feta

Ingredients

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
crusty bread, for serving

Directions

Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Filed Under: dinner, seafood Tagged With: , , ,

Comments

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  1. Mindy says:
    October 12, 2011 at 12:20 am

    How funny – I made something almost identical last month. The recipe I was using called for fresh tomatoes, but I had just roasted up a ton from the garden, so I substituted those. Here's the link if ya wanna check it out:
    http://rindymae.blogspot.com/2011/09/baked-shrimp-with-feta.html
    We had ours over pasta. And I may have eaten an entire half of a baguette all to myself. Deeeeelicious!!!!!

    Reply
  2. Joanne says:
    October 12, 2011 at 1:20 am

    Sadly my tomatoes have gone back to being a gazillion dollars a pound…but luckily enough my bookmarking abilities are still intact! This is so saved for next summer.

    Reply
  3. Plano Storage Units says:
    October 13, 2011 at 8:08 pm

    that tomato looks so perfect

    Reply
  4. FramedCooks says:
    October 14, 2011 at 12:41 am

    Mindy: looks DELISH!
    Joanne: isn't it so sad when the tomatoes go? TG for bookmarks.
    Piano: Thank you! I actually love this shot so much I made a 16×20 print of it…I'm sure I'll never take as good a tomato picture again as long as I live!

    Reply
  5. Danielle says:
    October 16, 2011 at 2:07 pm

    I wanted to let you know that I featured this great recipe on my "What I Bookmarked This Week" post – stop by and see!

    Reply
  6. FramedCooks says:
    October 23, 2011 at 4:25 pm

    Thanks Danielle – you're the best! :)

    Reply
  7. Anonymous says:
    December 2, 2011 at 2:55 am

    Found this from "Real Simple", and it is, totally, yet tastes like something that takes hours and skill and complicated ingredients. Of which I have none. Like it has five ingredients? Tomatoes, garlic, EVOO, shrimp, and feta. And you can eyeball everything.

    Can I say orgasmic here? I mean, from the standpoint of taste buds, just sitting there waiting for something like this.

    Reply
  8. FramedCooks says:
    December 3, 2011 at 1:36 pm

    Isn't it fabulous when the simple stuff is also so scrumptious? :)

    Reply

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